Frosted Snickerdoodles are a soft, chewy cookie rolled in cinnamon and sugar topped with homemade Maple Frosting. This snickerdoodle cookie with frosting is a perfect fall dessert, they taste like something you’d find in a gourmet bakery but they are made in your own kitchen!
In a large bowl, cream the butter and both sugars until fluffy.
Then, add in the egg and vanilla extract, stir until well mixed.
Next, add in the flour, baking powder, salt, and cinnamon and mix until just combined. The dough will be very crumbly.
Divide the dough into 6 equal-sized portions and press them into balls.
In a separate bowl, add some cinnamon sugar to it and then roll each dough ball into it to coat the entire ball.
Place the dough onto a baking sheet and put it into the fridge to chill for at least 30 minutes before baking.
Bake
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Remove the dough from the fridge and place on your parchment paper lined baking sheet.
Bake the cookies for 15-18 minutes or until just lightly browned around the edges.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the buttercream frosting
Using an electric handheld mixer, whip the butter in a large bowl, or in the bowl of a stand mixer, until it is fluffy.
Next, add in the powdered sugar, one tablespoon of milk, and vanilla extract. Mix again to combine.
Then, add the additional milk, if needed, to thin down the frosting if it is too thick.
If you have a piping bag, transfer the frosting to it and pipe the buttercream around the top of the cookie in a swirl pattern.
Last but not least, sprinkle more cinnamon sugar on top for extra deliciousness and decoration.
Serve and enjoy!
Notes
Frosted Snickerdoodles are a soft and lovely cookie that your family is sure to love. Whip up a batch of snickerdoodle cookie with frosting and watch how quickly they disappear!